Fancy Protein: Gingerbread Teff-Cakes with Strawberry Crème

If necessity is the mother of invention, then I’m the proud mama of the teff-cake.

I love a good weekend breakfast. This morning, I was in the mood for pancakes, but wanted a more well-behaved variety. There’s no sense working your tush off at the gym and then loading down with carbs and sugar. Why cancel out all that burn?

Enter Teff flour. It’s good stuff. Teff is the smallest grain on earth. It’s gluten-free, and it’s loaded with protein and fiber. Win all around! My only complaint is that baked goods made solely with teff can feel a little dry or grainy. But if you slather them with strawberry crème…good to go.

These cakes are sneaky—you’ll never know how much protein you eating. You can easily half the recipe to make a serving for one. If that’s the way you go, I’d highly recommend you make the full serving of strawberry crème. It’s a divine addition to smoothies. Super creamy!

 Gingerbread Teff-Cakes with Strawberry Crème

For the Teff-Cakes

  • 2 Tablespoons vanilla protein powder
  • ½ Cup teff flour
  • 2 Teaspoons stevia, or more if you like sweeter pancakes
  • ½ Teaspoon cinnamon
  • ½ Teaspoon ginger
  • ¼ Teaspoon cloves
  • 1 Teaspoon baking powder
  • 1/8 Teaspoon salt

Mix together, then add these wet ingredients

  • ½ Cup buttermilk or Kefir
  • 2 Tablespoons egg white
  • 2 Teaspoons molasses

Drop batter onto a hot griddle and brown on both sides. This should make 6 medium size cakes.

For the Strawberry Creme

  • ½ Cup part skim ricotta cheese
  • 2 Tablespoons vanilla protein powder
  • ½ Cup chopped strawberries
  • 2 Teaspoons stevia, or to taste

Use a blender to make a smooth paste.

Smear the teff-cakes with strawberry crème and stack them. Drizzle with agave nectar or syrup and enjoy!

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